pinwheel cookies

These lovely pinwheel cookies are made with two tempting fillings. Creamy and sweet poppyseed, and fruity strawberry jam with crunchy hazelnut.

prep time:20-30 minutes
rest period:2-3 hours
baking time:12-15 minutes
difficulty level:easy
Rating:
Autor:

Cookie dough:

  • 225 g soft butter
  • 85 g cream cheese
  • 130 g sugar
  • 1 pck. vanilla sugar
  • 1/2 tsp. salt
  • 250 g Küchenmeister wheat flour T405
  • 50 g ground almonds

Poppyseed filling(for 1/2 the dough):

  • 100 g ready made poppy seed filling
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Jam filling:(for 1/2 the dough)

  • 2-3 tbsp. strawberry jam
  • 20 g chopped hazelnut brittle
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comments

Regina Roman

Thanks for the recipe. I’ve got the logs rolled up and chilling right now. I’m not sure what hazelnut brittle is—I used ground walnuts and jam. Using your suggested measurements, I needed to double the filling to cover the rectangle. It could be helpful to suggest a measurement for the rectangle as well as the thickness of the rectangle. Also, you have a typo in directions—one would take the chilled dough out of the refrigerator—not out of the oven. Thanks again for the recipe. Regina

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Reply by Friessinger Mühle Redaktion

Dear Regina,

thanks for your Feedback!

Hazelnut Brittle, also called hazelnut coquant, is copped hazelnuts in caramelized sugar and butter. 

Please spread the poppy seed filling / the strawberry jam thin onto the dough, this should be good. We´ve already changed it on our website, also the error with the oven. Many thanks for that!

We wish you all the best - stay healthy. 

Your Friessinger Mühle

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